Muffins are a great option for breakfast and snacks, especially when you’re on the go!
The following recipe takes about 10 minutes of preparation, 20 minutes of cooking and serves 12 healthy, delicious muffins.
Ingredients
- 2 ½ cups of old-fashioned, whole oats (1.5 cups ground, 1 cup whole)
- 2 tbsp old-fashioned, whole oats for muffin toppings
- ¼ cup berries of your choice for muffin toppings (optional)
- 2 large, overripe bananas (or 3 small, overripe bananas)
- 2 large eggs
- ¼ cup honey
- ¾ cup milk (can use non-dairy milk)
- 2 tsp real vanilla
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
Instructions
- Pre-heat oven to 350 degrees fahrenheit.
- Place 1.5 cup of oats in a blender or food processor and blend until they reach a flour-like consistency.
- Mash bananas in a bowl or use a mixer to create a smooth banana paste.
- Add eggs, honey, milk and vanilla to the mashed bananas and mix to combine.
- Add 1.5 cups oat flour, 1 cup whole oats, baking powder, baking soda and cinnamon to the wet ingredients and mix well.
- Allow the batter to sit for 10 minutes.
- Place baking cups in a muffin tin and fill ¾ full with batter.
- Sprinkle whole oats on muffin tops (or use berries of your choice).
- Bake at 350 degree fahrenheit for 20 – 23 minutes or until cooked. A toothpick should come out clean when inserted in the centre of a muffin.
These muffins can be stored in a container on the counter for 3-4 days, in the fridge for up to 7 days or in the freezer for use at a later date.
Let us know what you think about this recipe in the comment section below. Happy baking!
